Most researchers believed that the Chinese waxy maize arose from a gene mutation event after maize was introduced into China in 16~(th) century, while some argued that Coix lacryma-jobi was similar with the Chinese waxy maize.

Study on processing and formulation of waxy maize beverage;

Influence of waxy maize flour on dough and soft roll;

Applications of waxy maize starch and its modified starchin food industry;

Study on healthy vinegar with waxy corn;

Nutritive value and developmental prospect of waxy corn;

Study on the combining ability of amylopectin content and sugar content trait in waxy corn;

Feasibility study of making quick frozen tangyuan from glutinous corn;

The Analysis of Country s Sweet and Glutinous Corn s Production Current Situation and Its Prospect of Production;

The response surface analysis(RSA) was used to optimize the technological conditions for fermentation of glutinous corn to make lactic beverage.

Correlative analysis of three ear leaves of parents self-line and hybriels of black glutinous corn;

Based on single factor tests,the response surface methodology(RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.

The black glutinous corn was used as raw material,and Aspergillus oryzae and yeast were used as saccharifying and fermenting activator.

Corn starch was produced by wet-milling technology from germinated black waxy corn.

The technology of microwave-assisted extracting pigments from black waxy corn using organic solvent was studied.

In this paper,the black waxy corn、sticky rice and corn was used as material,and millet wine yeast、alcoho-lic yeast, anqiyeast as the agent of starch-lytic and fermentation.